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White Chicken Enchiladas

Creamy White Chicken Enchiladas

These creamy White Chicken Enchiladas are filled with tender shredded chicken and wrapped in soft tortillas before being covered in a rich white sauce and melted cheese. Perfect for cozy dinners, potlucks, and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Base
  • 8 flour tortillas
  • 2 cups cooked shredded chicken
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • Filling
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • Topping
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 375°F and grease a baking dish.
  2. Mix shredded chicken with sour cream, garlic powder, onion powder, salt, and pepper.
  3. Fill tortillas with the chicken mixture, roll tightly, and place in the baking dish.
  4. Melt butter in a pan, whisk in flour, then gradually add chicken broth and cook until thick.
  5. Stir in sour cream and shredded cheese until smooth and creamy.
  6. Pour sauce over the enchiladas and sprinkle extra cheese on top.
  7. Bake until the cheese melts and the edges become bubbly.

Notes

  • Store leftovers in the fridge for up to 3 days.
  • Freeze assembled enchiladas for up to 2 months.
  • Add green chilies for extra flavor.
  • Let the dish rest before serving for best texture.